Sloppy Chicken – This a healthy alternative to Sloppy Joes. I was really surprised with this one. Simple ingredients and it tasted great. You won’t be sorry with this. The kids will love you.
Some attribute the original sandwich to a cafe in Sioux City, Iowa, where, many years ago, in 1930 a cook named Joe added tomato sauce to his “loose meat” sandwiches. Voila: a new between-the-bread offering, and the sandwich’s official name.
Ross and Noreen Edlund founded Skillets Restaurants in 1995, in Naples, Florida. Their goal was to create a restaurant that offered the local community higher quality comfort food and personal service than budget diners and bland restaurant chains.
We tried this recipe and it was the best tasting Orange Chicken. Better than most restaurants. You won’t go wrong with the recipe.
Origin
The variety of orange chicken most commonly found at North American Chinese restaurants consists of chopped, battered and fried chicken pieces coated in a sweet orange-flavored chili sauce, which thickens or caramelizes to a glaze. While the dish is very popular in the United States, it is most often found as a variation of General Tso’s chicken in North America rather than the dish found in mainland China.
In a sauce pan, add the BBQ sauce, marmalade, and soy sauce. Turn the heat on low and let it simmer for 20 minutes, stirring a few times.
Meanwhile, cut up your chicken breasts into cubes. In one bowl beat 1 eggs, while in the other bowl place the flour. This can be done in a ziploc bag also.
Dip pieces of chicken in the egg and then cover in flour. Set on an extra plate.
Add a thin layer of oil to a frying pan and turn your stove on medium/high heat. Once it sizzles, add the chicken to the pan. Let it cook for 3-5 minutes each side until it's brown and cooked on the inside.
Set the oily pieces on a paper towel and let drain.
Add the chicken to the sauce and toss!
Eat it on top of white rice and enjoy. I think veggies would be good with it such as green peppers or broccoli, voila, dinner!
A casserole is a kind of large, deep pan or bowl used for cooking a variety of dishes in the oven; it is also a category of foods cooked in such a vessel. To distinguish the two uses, the pan can be called a “casserole dish” or “casserole pan,” whereas the food is simply “a casserole.” The same pan is often used both for cooking and for serving.
This scalloped potatoes and ham casserole is a filling, family-pleasing dish that will help you use up any leftover ham.
Origin
The exact origin of scalloped potatoes is unknown, although it is believed to have originated in England. One additional theory is that scalloped potatoes, and all other “scalloped” dishes, are derived from the same original dish: baked oysters with bread crumbs.
Preheat oven to 350°F. Grease a 9×13 pan and set aside.
Cook onion and butter over medium low until onion is tender. Add thyme and flour and cook for 1-2 minutes.
Turn heat to low and add milk a little bit at a time whisking between each addition. The mixture will thicken but as you continue adding and whisking, it will smooth out. Stir in chicken broth, salt and pepper bring to a boil and allow to boil 1 minute.
Place 1/3 of the potatoes topped with 1/3 of the ham and 1/3 of the sauce. Repeat layers ending with sauce on top.
Bake covered for 50 minutes. Uncover and bake 25-35 minutes longer or until potatoes are tender. Add the cheese during the last 15 minutes if using.
ool at least 15 minutes before serving. Garnish with parsley.
The American English expression “fried chicken” was first recorded in the 1830s, and frequently appears in American cookbooks of the 1860s and 1870s. The origin of fried chicken in the southern states of America has been traced to precedents in Scottish and West African cuisine. Scottish fried chicken was cooked in fat, and West African fried chicken added different seasonings, and was battered and cooked in palm oil. Scottish frying techniques and African seasoning techniques were used in the American South by enslaved Africans.
Whisk together the flour, cornstarch, baking powder, 2 teaspoons salt, and the remaining spice mixture in a large bowl. Add 3 tablespoons of the marinade from the zipper-lock bag and work it into the flour with your fingertips. Remove one piece of chicken from the bag, allowing excess buttermilk to drip off, drop the chicken into the flour mixture, and toss to coat. Continue adding chicken pieces to the flour mixture one at a time until they are all in the bowl. Toss the chicken until every piece is thoroughly coated, pressing with your hands to get the flour to adhere in a thick layer.
Adjust an oven rack to the middle position and preheat the oven to 350°F. Heat the shortening or oil to 425°F in a 12-inch straight-sided cast-iron chicken fryer or a large wok over medium-high heat. Adjust the heat as necessary to maintain the temperature, being careful not to let the fat get any hotter.
One piece at a time, transfer the coated chicken to a fine-mesh strainer and shake to remove excess flour. Transfer to a wire rack set on a rimmed baking sheet. Once all the chicken pieces are coated, place skin side down in the pan. The temperature should drop to 300°F; adjust the heat to maintain the temperature at 300°F for the duration of the cooking. Fry the chicken until it’s a deep golden brown on the first side, about 6 minutes; do not move the chicken or start checking for doneness until it has fried for at least 3 minutes, or you may knock off the coating. Care- fully flip the chicken pieces with tongs and cook until the second side is golden brown, about 4 minutes longer.
Transfer the chicken to a clean wire rack set on a rimmed baking sheet and place in the oven. Cook until an instant-read thermometer inserted into the thickest part of the breast registers 150°F and the legs register 165°F, 5 to 10 minutes; remove the chicken pieces to a second rack or a paper-towel-lined plate as they reach their final temperature. Season with salt and serve—or, for extra-crunchy fried chicken, go to step 7.
Place the plate of cooked chicken in the refrigerator for at least 1 hour, and up to overnight. When ready to serve, reheat the oil to 400°F. Add the chicken pieces and cook, flipping them once halfway through cooking, until completely crisp, about 5 minutes. Transfer to a wire rack set on a rimmed baking sheet to drain, then serve immediately.
